1/2 c. sugar
1/2 c. butter, mixed with 1/2 c. shortening
2 eggs
2 1/2 c. self rising flour
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 c. molasses
1/2 tsp. salt
1 c. hot water

Cream shortening and butter mixture with sugar. Add eggs and molasses. Add dry ingredietns, sifted together and hot water. Beat. Pour into 13 x 9 pan. Bake at 325 degrees for 35 minutes.

LEMON SAUCE:

1/2 c. sugar
2 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. nutmeg
1 c. water
2 tbsp. butter
2 tbsp. or more lemon juice

Combine dry ingredients in medium sauce pan. Add water and bring to a boil, stirring constantly until clear and thick. Blend in butter and lemon juice. Serve over warm gingerbread.